Step 1

Remove the veins of the cabbage, roll it up and cut it into thin strips.

Step 2

After cutting, drain the water well.

Step 3

Mix a tablespoon of tomato sauce, a tablespoon of granulated sugar, a tablespoon of soy sauce, 2 tablespoons of hot soy sauce and a little red pepper to make a sauce.

Step 4

Remove the pork chops from the refrigerator and leave them to the same temperature as room temperature.

Step 5

Cut 2CM long where lean meat and fatty meat are connected, and cut to half the thickness of the meat

Step 6

The reverse side is cut in the same way, remember to stagger it with the front, it is not easy to shrink when frying

Step 7

Sprinkle with a pinch of salt and ground black pepper

Step 8

Slice 2 garlic and fry in a frying pan over low heat with cooking oil, remove when it turns brown

Step 9

Sandwich the meat and fry the fatty side over high heat until colored

Step 10

Start frying the sides, fry over high heat for a little over a minute, turn over after coloring.

Step 11

Once both sides are colored, turn on low heat and use kitchen paper to absorb excess grease

Step 12

In the process of absorbing the fat, fry the cooked meat over low heat

Step 13

After the fat is absorbed, pour in the sauce and slowly collect the juice

Step 14

Turn off the heat and let stand for five minutes

Step 15

Cut into easy-to-eat pieces and serve on a plate, drizzle with the remaining sauce and sprinkle with fried green onions. Out of the pot~

Step 16